2 cups Flourish Flour
1. Pile the flour on a flat, clean surface. Make a well in the flour Add the eggs.
2. Using a fork, whisk the eggs in the center of the well, mixing in some flour from the sides of the well as you go. Once you have about half of the flour worked into the dough, use your hands to incorporate the rest of the flour, scooping up the pieces of dough and pressing into the flour.
3. Once you have a ball of dough, knead it with the heel of your hand and fold it back on itself, turning slightly each time. Knead the dough for 5 to 6 minutes; you’ll know the dough is ready by giving it a gentle poke: it should fill back out pretty quickly.
4. Wrap the dough in plastic wrap and rest at room temperature for about 20 minutes.
5. Roll out the dough until almost see through.
6. Boil the pasta until cooked through and tender, about 3 minutes.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.